Smoky Paprika Braised Brisket with Cornbread Dumplings

Tips: Add more fresh chilli to this dish if you are looking for something a little hotter.

INGREDIENTS

1kg beef brisket

Olive oil

1 onion, chopped

3 garlic cloves, crushed

2 tsp smoked paprika

1/2 habanero/chipotle chilli, deseeded and chopped

2 cups beef stock

1 Tbsp tomato paste

2 400g tinned cherry tomatoes

1/4 cup sugar

Salt and freshly ground black pepper

Cornbread dumplings:

1 ½ cups flour

1 cup polenta

1 ½ Tbsp baking powder

500ml buttermilk

1 cup mature cheddar cheese, grated

1 red chilli, deseeded and chopped

Fresh coriander sprigs

Salt and freshly ground black pepper

METHOD

1. Slice the brisket into 2cm cubes and generously season with salt and freshly ground black pepper.

2. Heat a few tablespoons of olive oil in a large oven safe frying pan or stew pot over a medium-high heat. Working in batches, fry the beef until evenly browned, remove and set aside.

3. Lower the heat and add more olive oil and fry the onions until they are soft and translucent. Add the garlic, paprika and chilli and sauté for an additional minute.

4. Return the beef to the pot, stir in all the remaining ingredients and bring to the boil.

5. Cover and simmer for 3 hours on a low heat.

6. Pre-heat the oven to 180°C/360°F

7. To make the dumplings, add the flour, polenta, baking powder, buttermilk, cheese, chilli and fresh coriander sprigs to a large bowl and combine.

8. Place spoonfuls of the mixture on top of the stew in the sauce making sure there is space between them as they will increase in size and bake uncovered in the oven for approximately 20 minutes or until they are cooked through.

9. Serve this rich, smoky stew with a fresh salad or crunchy vegetables.